Ingredients: grass carp 1, pickled cabbage 100g, pickled pepper 30g, ginger 10g, onion 5g, garlic 10g, three dried peppers, eggs 1, white pepper 5g and cooking wine 10g.
1. Prepare a grass carp, remove the viscera and gills, then enter the knife from the tail of the fish, push it forward along the sternum of the fish, cut the fish in half, and then cut the other half in the same way, and the sternum of the fish will naturally be cut off. Finally, clean the black film on both sides of the fish belly.
2. Cut off all the fishbones on both sides of the belly.
3. Cut the fish with a tail oblique knife, the thinner the better. (as shown)
4. Marinate the sliced fish fillets evenly with salt, white pepper, eggs, starch, cooking wine and appropriate amount of oil 10 minute.
5. Cut all the fish heads and bones into pieces and put them on a plate for later use.
6. Wash the pickles, wring out the water and cut into thick shreds.
7. Slice pickled peppers, shred ginger, slice garlic, slice dried peppers and mince onions.
8. Wash and dry the pan, put appropriate amount of oil in the pan, add fish head, fish tail and fish bone, pour appropriate amount of cooking wine and fry until golden on both sides.
9. After the fish head and bones are fried until golden, add appropriate amount of water, bring to a boil over high fire, and cook until the soup is milky white.
10, fish head, bones, etc. Take it out and put it in a bowl, and put the soup in another bowl for later use.
1 1, put a little oil in the pot, add ginger, garlic and pickled pepper when it is 50% hot, and stir-fry until fragrant.
12. Stir-fry ginger, garlic and pickled peppers, then pour in sauerkraut and continue to stir-fry.
13, after the sauerkraut is fried, pour the fish soup aside. Add some salt, sugar, chicken powder, pepper and white vinegar and bring to a boil.
14. After the soup is boiled, pour in the marinated fish fillets and cook for about 2 minutes.
15. Pour all the cooked fish fillets into a bowl, and add the fish heads and bones.
16. Wash the pan again, add proper amount of oil and dried Chili, stir-fry slowly, pour it on the fish fillets, sprinkle with chopped green onion, continue to heat the oil in the pan, and then spray it evenly on the fish fillets.
17, finished product drawing.